Simple Green Leafy Salad Bowl Recipe

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This classic, refreshing green salad bowl focuses on crisp leafy greens with a bright, tangy dressing. It's quick to make (under 10 minutes), healthy, and perfect as a side dish or light meal. Serves 4 as a side.

Ingredients

For the salad:

• 8-10 cups mixed leafy greens (e.g., butter lettuce, red or green leaf lettuce, romaine, baby spinach, or spring mix)

• 1 cucumber, thinly sliced

• 1-2 avocados, sliced (optional for creaminess)

• 1/4 red onion, thinly sliced (optional)

• Handful of cherry tomatoes, halved (optional)

• Shaved Parmesan or crumbled feta/goat cheese (optional, for extra flavor)

• Toasted nuts or seeds (like almonds or pepitas, optional for crunch)

For the lemon vinaigrette dressing (makes about 1/2 cup):

• 1/4 cup extra-virgin olive oil

• 2-3 tablespoons fresh lemon juice (or balsamic/red wine vinegar for variation)

• 1 teaspoon Dijon mustard (optional, for emulsion)

• 1 small garlic clove, minced (optional)

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the greens: Wash the leafy greens thoroughly under cold water. Dry them well using a salad spinner or kitchen towel (this prevents soggy salad). Tear or chop into bite-sized pieces if needed, and place in a large salad bowl.

2. Make the dressing: In a small jar or bowl, combine the olive oil, lemon juice, Dijon (if using), garlic (if using), salt, and pepper. Shake or whisk vigorously until emulsified. Taste and adjust seasoning—add more lemon for tang or oil for mildness.

3. Assemble the salad: Add the cucumber (and any optional toppings like avocado, onion, tomatoes, cheese, or nuts) to the bowl with the greens.

4. Dress and toss: Drizzle with dressing just before serving (start with half and add more as needed). Toss gently with tongs or your hands to coat evenly without bruising the leaves.

5. Serve immediately for maximum crispness.

Tips

• For a simpler balsamic version: Just drizzle greens with olive oil, balsamic vinegar, salt, and pepper.

• Make ahead: Prep greens and veggies up to a day in advance (store dried greens in the fridge). Add avocado and dressing at the last minute.

• Customize: Add herbs like fresh basil or dill for extra freshness.